A baked fillet of salmon is one of the greatest delights you can enjoy as a pescatarian. It goes great with lots of things, but serving it with boiled potatoes and Hollandaise sauce is hard to beat. Here’s how to make this dish.
Ingredients:
- 2 salmon fillets
- Fresh parsley
- Juice of half a lemon
- 1 pound of new potatoes
- 2 medium eggs
- 1 tablespoon of water
- 1 large knob of unsalted butter
- 2 tablespoons of olive oil
- Salt
- Black pepper
Instructions:
- Preheat your oven to a medium-high heat. Place your salmon in a baking tray on baking paper and drizzle some olive oil and a bit of lemon juice, and add some salt and black pepper to your fillets. Your salmon will need around 15 minutes in the oven.
- Meanwhile, peel any nasty bits on your potatoes and boil in heavily salted water for about 15 minutes. You will know they are done if it is easy to stick a fork in them.
- To make your Hollandaise sauce, begin by beating your eggs in a heatproof bowl, and mix in your water and lemon juice. Put your bowl over a pan of simmering water. Whisk the egg mixture continuously as you add your butter into the mix. Keep whisking until the sauce thickens. If you overheat the mixture, the eggs will start to scramble. Add salt to taste.
- Once your salmon and potatoes are cooked and your sauce is made, simply drain your potatoes, add some fresh parsley to your salmon, and you are ready to serve. This dish will go great with samphire or tenderstem broccoli which will add some freshness as well as color.
